Butternut Squash Soup (paleo version)

WOW. This soup was delicious! I have never tried butternut squash soup in my life, but decided to take a shot at it tonight. It was the perfect cold weather dish. Here is the recipe I used, as published on http://paleogrubs.com/


  1. 1 large butternut squash (about 5 lbs)… I used 2 lbs, pre-cut from Costco 
  2. 1 green apple, sliced and cored
  3. 1 small yellow onion, chopped
  4. 2 carrots, chopped
  5. 3 tbsp olive oil
  6. 2 tsp cinnamon
  7. 1 1/2 tsp salt
  8. 1/2 tsp cumin
  9. 1 tsp chili powder
  10. 2 tbsp ghee (I subbed coconut oil)
  11. 3 cups chicken broth
  12. *** I added 2 chicken sausages (Costco) to up the protein content 


  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  3. Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
  4. While mixture is simmering, cut and warm up two chicken sausages to use as garnish and to add some protein to this dish.
  5. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm. Sprinkle warmed sausage on top. Garnish with peeled carrots if desired.


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